Whole Grain Lab A Consumer Taste Test Comparing White and Red Whole Wheat Bread Lab Goals Lesson Supplies 1. To provide a resource to assist consumers in learning □ Whole wheat fl ours — made from both Hard about whole wheat and whole grain breads. Red Winter and Hard White wheat. (Whole wheat 2. To provide a hands-on experience that will assist fl our at the supermarket is made from Hard Red consumers in adding whole wheat bread to the list of Winter wheat unless it states otherwise.) Whole foods they enjoy. wheat pastry fl our may be available and is made 3. To gain consumer response to white whole wheat from soft white wheat. Pastry fl our will not per bread as compared to traditional whole (red) wheat form well in yeast breads. bread’s taste and color-- the two major barriers □ Bread packages (labels) — for white bread, wheat consumers have to eating whole wheat bread. bread, whole grain bread and whole wheat bread. □ Equipment — instant read thermometers, dry and Introduction liquid measuring tools, 9x5” bread pans, and bread Fewer than 8% of Americans eat enough whole grain machine(s) that will produce whole wheat bread OR foods. Whole wheat bread is one very convenient way to 4 or 5-qt. mixer(s) with dough hook(s). enjoy one or two servings daily. More than 40% of teens □ Ingredients — (Need those listed with chosen recipe.) and kids never eat whole wheat bread. Of those who say □ Uniform bread samples — made from the same recipe they do, they do so only three or four times per week. and method to maintain product consistency. □ Consumer test group — examples include an athletic Whole wheat fl our milled from Hard Red Winter wheat team, school band or another class at school. has been the standard for whole wheat bread for decades □ Plastic gloves and napkins — used to distribute in the United States. U.S. wheat farmers are now produc- samples to consumer test group. ing “Hard White” wheat that is excellent for making bread. □ Approved site(s) and time — for product sampling The whole wheat fl our milled from Hard White wheat is (example: school cafeteria). less bitter and lighter in color than whole wheat fl our made □ Forms and pencils for test group to record responses. from Hard Red Winter wheat — two of the major reasons why people may not eat whole wheat bread. Tech Assignment Objectives Find and Write: Students will: 1. Defi ne “whole grain.” Visit www.fl our.com (Refer- • Identify and defi ne “whole grain” and “whole ence section, Wheat Berry Anatomy) and list the three wheat” fl our and bread. whole wheat parts and their percentages. • Learn the number of servings of grain foods recommended daily for their age group and how many 2. Write the whole grain health claim as it may appear on of the servings should be whole grain foods. the food label. What food may use it? • Be familiar with three reasons whole grain foods are important to health. 3. How many servings of whole grain foods should you • Recognize the top reasons why Americans should eat have every day? How many grams of fi ber? more whole wheat bread. • Distinguish between whole wheat fl ours made from 4. Complete: Wholegrain is ______Hard Red Winter and Hard White wheats. ______• Organize student consumer test for white whole wheat ______. (7 words) bread. • Employ baking equipment and methods used at home, Sources to explore: in retail or food service baking. The Bell Institute www.bellinstitute.com/wholegrain/ • Demonstrate the ability to produce whole wheat bread fact_sheet.pdf for a test market. Healthy Whole Grains, KSU Extension www.oznet.ksu. • Analyze the results of the white whole wheat bread edu/humannutrition/wholegrains.htm consumer test. Food and Drug Administration www.cfsan.fda.gov Wheat Foods Council www.wheatfood.org Whole Grains Council www.wholegrains.org Lab Question to Explore Would consumers eat more whole wheat bread if it were made from white whole wheat fl our? Lesson Outline Pre-assignment — whole grain awareness. Have student keep a “grain food” diary for one school week. What grain foods did they eat each day? How many total servings did they eat daily? How many were whole grains? Introduce terms — whole grain, whole wheat bread and whole wheat fl our. Use bread packages to identify whole grain and whole wheat breads. Show the whole wheat fl ours side by side to illustrate color differences between Hard Red Win- ter wheat fl our and Hard White wheat fl our. Can they also taste a difference? The whole wheat challenge — (Read background on page 1.) American children, teens and adults need more whole grain foods. Sliced whole wheat bread is very convenient, but many do not choose it. Why? Barriers include color, price, soft- ness, texture, moistness/dryness and taste. White whole wheat fl our could make a difference, A food product is “whole grain” if it contains... All portions of the grain kernel (bran, germ, endosperm) especially with color and taste. 51% whole grain by weight; AND meets fat, saturated fat and cholesterol restrictions as a “low fat” food. Assign baking lab partners. • Write a hypothesis for the outcome you Whole wheat bread. Made with fl our containing all three parts of the expect. whole wheat kernel. ◦ Read thoroughly through the selected recipe. Whole wheat fl our. Flour produced from the whole kernel of wheat. Wheat • Review Bread Baking Guide sidebar. If class used may be either Hard Red Winter or Hard White wheat. students are inexperienced, demonstrate and practice measuring or weighing accurately. Daily recommendations for grain food servings. 1600 calories daily: 5 servings, 3 of which are whole grain (Use Ingredient Power Point or available 2200 calories daily: 7 servings; 3-4 of which are wholegrain videos--Kansas Wheat or Home Baking 2800-3200 calories (Teenage boys and active men): 10 servings; 3-5 of Association) which are wholegrain • Review food safety steps found at Source: www.nutrition.gov www.fi ghtbac.org. Why eat whole grain foods? Whole grains are an excellent source of fi ber, ◦ Wash hands. Practice taking they help individuals maintain a healthy weight, and they contain: temperatures with an instant read 1. Macronutrients — carbohydrates and protein. thermometer, inserting it into fl our, 2. Micronutrients — vitamins and minerals. water and bread. 3. Phytonutrients — health protecting substances found in plant • Weigh dough for for uniform products; bake. foods that enhance the body’s resistance to chronic diseases (heart disease, cancer diabetes). ◦ Food service staff may wish to Sources: www.health.gov/healthypeople demonstrate this OR view the Quantity Bread preparation video from the Kansas Wheat Commission. Bread Baking Guide • Room temperature (68-72°F) ingredients. Assign consumer research division tasks. • Check liquid temperatures with a thermometer. • List the information to be gathered during • Mix (knead) dough until it is elastic and smooth. It will consumer testing (see sample evaluation form, page 4). “clean” the mixing bowl or counter if well developed. • Choose a consumer test group and an • Dough temperature after mixing should be 78°F - 84°F appropriate time to conduct consumer testing. (not too warm). • Explore working with the school food service • Dough rising (fermentation) temperature: 80°F - 85°F. staff to conduct sampling in the school cafeteria. • Divide dough equally into loaves; weigh each portion. • Prepare a written request and/or meet with the • If using school oven, dough should rise (proof) at 110°F appropriate person(s) to gain permission to conduct a with 80% humidity OR lightly cover dough with large consumer test with a selected group at school. plastic food bag or wrap with plastic bag, sprayed with • Once the time for sampling and group size are set, cooking spray. meet with baking lab teams to outline the timeline. • Bread loaves are done when interior is 205°F - 210°F. • Conduct the consumer test. Tabulate the evaluation Sides and top should be a uniform golden brown color. forms and report conclusions. Evaluate results, • Remove from pan;cool on wire racks til center is 90°F. referring to the Lab Question to Explore (above). • Serve or store in food storage bags at room temperature (70°F - 95°F) up to 1 day OR freeze. • Thaw bread wrapped, at room temperature. 100% Whole Wheat Bread

Note: 2-day method in text box below Bread Machine Method Ingredients 1# Loaf 1 ½# Loaf 2# Loaf Mixer Method Water, 80°F 1 cup 1 ½ cups 1 ¾ cups Ingredients* Weights Nonfat dry milk 1 Tbsp. 1 ½ Tbsp. 2 Tbsp. 2 packages active dry yeast ½ oz (14g) Butter or margarine 1 Tbsp. 1 ½ Tbsp. 2 Tbsp. 1 cup warm water (105 - 115°F) 8 oz (225ml) Honey 1 Tbsp. 1 ½ Tbsp. 2 Tbsp. 1 cup warm 1% milk (105 -115°F) 8 oz (225 ml) Salt 1 tsp. 1 ½ tsp. 1 ¾ tsp. ¼ cup honey or granulated sugar 3 oz (85 ml) Whole wheat fl our 2 ¼ cups 3 ¼ cups 4 ¼ cups 5 ¼ - 5 ½ cups whole wheat fl our, divided 20 oz (560g) Wheat gluten* 1 Tbsp. 1 ½ Tbsp. 2 Tbsp. 2 large eggs 3 1/3 oz (95g) Active dry yeast 1 ¼ tsp. 1 ½ tsp. 2 ¼ tsp. 3 teaspoons salt ½ oz (14g) ¼ cup butter or margarine or veg. oil 2 oz. (55g) Directions Optional: 2 tablespoons vital wheat gluten** 1. Bring all ingredients to room temperature before using. Measure ingredients accurately; with fl our, stir Directions it, spoon into a dry measuring cup and level off. 1. In a large mixing bowl, dissolve yeast in warm water 2. Place ingredients in the pan in the order specifi ed in the for 5 minutes. Meanwhile, scald milk and cool to instruction manual. Select the Whole Wheat/Wheat 115 ˚ F. Beat in warm milk, honey, 3 cups fl our and Cycle and Medium crust. If the machine does not have eggs. Beat 3 minutes on medium speed. Cover bowl a Whole Wheat Cycle, compensate by using the Basic and let mixture rest 20 minutes. White Cycle, letting the machine operate through the 2. Mix in salt, fat and enough remaining fl our to make a fi rst kneading cycle, then restarting it. soft dough. Knead 10 – 12 minutes, on medium low 3. Check the consistency of the dough after 5 minutes speed with dough hooks or by hand, until dough is into the kneading cycle. It should be in a moist soft ball. smooth and elastic. (It should clean the mixing bowl if If the dough is too dry, add 1 tablespoon of liquid at a you’re using a dough hook attachment). time. If it is too wet, add 1 tablespoon of fl our at a time. 3. Place dough in a lightly greased bowl, turning to 4. If the machine does not have a cooling cycle, remove grease the top. Let rise until doubled. bread from the pan and cool on a wire rack. The Delay 4. Punch dough down; divide in half. Let dough rest 10 Timer may be used. minutes while greasing two 9 x 5 inch pans. Shape loaves by rolling each half into a 14 x 7 inch rectangle. Nutrition Facts: One (1 oz.) serving provides 71 calories, Starting with the short side, roll up tightly, pinching 3 g protein, 14 g carbohydrates, 1 g fat, 2 mg cholesterol, 2 edges and ends to seal. Place in pans, cover with a g fi ber and 143 mg sodium. damp cloth, and let rise until doubled. 5. Bake in a preheated 375°F oven for 25 – 30 minutes or until done (200˚F in center of loaf); loosely cover To prepare mixer method over two class periods: bread with foil the last 5 minutes to prevent over-browning. Remove from pans; cool on wire Day 1: Prepare the dough. Place in large covered plastic racks. bowls or bags sprayed with non-stick cooking spray. Place in Makes 2 loaves, 16 slices each the refrigerator. Punch the dough down after one hour. Keep * Have fl our, eggs, sugar, fat room temperature (68˚F) refrigerated overnight. **Vital wheat gluten, A fl our-like product which is gluten derived and dried from wheat fl our. It is available in the Day 2: Take dough out of the refrigerator one hour prior to supermarket baking aisle. It combines with fl our in the class. Divide dough in half to warm faster. Keep covered. Proceed with steps 4 – 5. mixing process. Add an additional 2 Tablespoons water. Need baking help? Nutrition Facts: One (1 oz.) slice (one of 22 per loaf) Visit www.homebaking.org or www.kswheat.com (2005 provides 70 calories, 3 g protein, 1.5 g total fat, 0 mg sat. videos and lessons available) fat, 10 mg cholesterol, 13 g total carbohydrate, 2g dietary fi ber, 2% calcium and vitamin A, 6% iron, 81 mg potassium, 125 mg sodium. Sample Product Evaluation Form

Product Name: ______

Consumer Test Group Name: ______

Date: ______

Please rank the product in each category. 5 = Excellent 4 = Good 3 = Acceptable 2 = Fair 1 = Poor ______Color ______Aroma ______Taste

______Moistness ______Softness ______Texture

I eat whole wheat bread (check one): ______Never ______Less than once per week ______Often

I would (check all that apply): ______Like to have this bread served int eh school cafeteria. ______Buy it at the grocery store to use at home. ______Not care to eat this bread again. Why? ______

Other Comments: ______

1203 Niccum Ave. 2630 Clafl in Road Effi ngham, IL 62401 Manhattan, KS 66502-2743 800-347-0105 / Fax: 217-347-0198 1-800-75WHEAT / 785-539-0255 www.hodgsonmill.com Fax: 785-539-8946 / www.kswheat.com

Farmer Direct Foods P.O. Box 326, 511 Commercial Atchison, KS 66002 2931 S.W. Gainsboro Road 800-372-4422 / 913-367-4422 Topeka, KS 66614-4413 Fax: 913-367-4443 www.homebaking.org www.farmerdirectfood.com

Additional Resources and Sites to Cite: LeSaffre Yeast Corporation, www.redstaryeast.com Bell Institute, www.bellinstitute.com (General Mills) Stafford County Flour Mill, www.hudsoncream.com International Food Information Council, www.ifi c.org USDA/HHS, www.nutrition.gov Fleischmann’s Yeast, www.breadworld.com Wheat Foods Council, www.wheatfoods.org King Arthur Flour, www.kingarthurfl our.com Whole Grains Council, www.wholegrains.org